This eggplant roll of minced meat casserole from Greece is prepared with lean beef minced meat. Cut the eggplant lengthwise into six 0.5 cm thick slices. Sprinkle aubergines with salt. Allow to soak for a few minutes. Dry with paper. Preheat baking oven to 200° C. Heat the oil in a pan. Fry the eggplants until they start browning. Drain on paper. Finely chop onions and garlic. Brown the minced meat. Add onions and garlic. Mix in the tomato purée. Deglaze with wine. Season with pepper, salt, oregano and parsley cut into strips. Cook until slightly thick. Place 1 tablespoon of minced meat on each eggplant. Roll into rolls. Place the rolls in a casserole dish. Spread the rest of the minced meat all around. For the glaze from the casserole, whisk the eggs with the milk. Pour over the rolls. Gouda grate. Sprinkle over the casserole. Aubergine Rolls Casserole on the middle rail 25 minutes gratinated.